Great product. I guess all of the new plastic corks and twist tops are "reserved" for the mid to lower end consumer wine, so that won't be an issue here (or will it?).

"....gone vinegary?" It is called oxidation. The only way to get vinegar is to add acetobacter which converts acid to vinegar. Where does one get a recharge of food grade argon gas? How many bottles will one charge empty? Why not use nitrogen? Sulfite is added to wine in the amount needed to last a period of time. It will all lech out in time leaving the wine vulnerable to oxidation.

I'm sure it won't take long before someone reverses the system, allowing the unscrupulous to decant a bottle then replace the contents with wine from a goon sack. Fix the foil and presto, counterfeit wine.

Great for wine snobs and their bars but if the wine industry was a little less stuck on tradition the aluminized plastic bag in a box wine dispenser would have taken care of it years ago.

"Remember the time you had a glass of your US$1,300 bottle of Chateau Latour Pauillac 2005, only to find that it had gone vinegary in the fridge when you went back for another a week later? We've all been there. "
No we haven't.
Not that I'm likely to ever spend $1300 on a bottle of wine (you can get truly great wine for less than a tenth of that) but if I did, it would be for a very special occasion, and it wouldn't ever see the fridge!
If getting through a bottle in a day or two is truly a problem for you (again not me!) there are simple vacuum pump systems that work fine.
Mirmillion, Stelvin (screwtop) caps are on some pretty expensive drops right now and more will follow as they offer better security than cork (if you do have a Chateau Latour in your wine rack it would be nice to know it isn't already undrinkable!)

Vacuum pumps do not remove O2 from the rest of the air molecules. The vacuum can reduce spoilage but not oxidation. Wine snobs many times drink the worst tasting wines and pay the most. The best wine is one that taste good to you at the best price. Price is never the best indicator. When you find that really good taste - the bottle will not see the inside of the refrigerator!

Or you could buy Savino...

re; donwine
less air = less oxygen = less oxidation

"Vacuum pumps do not remove O2 from the rest of the air molecules."
I never suggested they did.
Less air, less oxygen, less oxidation.

We all remember the grade school experiment with the candle, bottle and boiled egg. When the flame burned out - the egg was sucked into the bottle. Was the oxygen totally burned up? O2 makes up about 20% of air which is mostly nitrogen. When that flame burned out - there was still about 16% O2 in the bottle. The point is - if anyone thinks the vacuum pump works - then pump away! Many containers of juice these days are topped up completely to get rid of any air space. Corks are not O2 proof which is why the screw top is gaining in popularity.